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Gallery Grandma’s Bolognese Credit: The Ingalls Recipe Summary prep: 1 hr total: 2 hrs 30 mins Servings: 8

Ingredients Ingredient Checklist 1/2 ounce dried porcini mushrooms 3/4 cup warm water 2 tablespoons unsalted butter 1 ounce pancetta or prosciutto, cut into 1/4-inch pieces (1/4 cup) 1 small onion, minced (1 cup) 1 small carrot, finely chopped 1 celery stalk, finely chopped 2 large cloves garlic, minced (4 teaspoons) Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil, plus more for serving 3/4 pound coarsely ground beef, preferably 85 percent lean 1/4 pound coarsely ground pork 1/2 teaspoon dried marjoram or oregano Pinch of ground nutmeg 1 tablespoon finely chopped flat-leaf parsley 1 tablespoon finely chopped fresh basil, plus small leaves for serving (optional) 1/2 cup dry Marsala or red wine, such as Chianti 1 cup low-sodium chicken broth 1 can (28 ounces) whole peeled tomatoes, drained and chopped (2 cups) 1/4 cup heavy cream Fresh Pappardelle 1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Cook’s Notes Sauce can be refrigerated in an airtight container up to 3 days, or frozen up to 3 months. Reheat in a large straight-sided skillet until bubbling.

Gallery Grandma’s Bolognese Credit: The Ingalls

Recipe Summary prep: 1 hr total: 2 hrs 30 mins Servings: 8

Grandma's Bolognese      Credit: The Ingalls

Grandma’s Bolognese

Credit: The Ingalls

Grandma’s Bolognese

Recipe Summary prep: 1 hr total: 2 hrs 30 mins Servings: 8

Recipe Summary

prep: 1 hr total: 2 hrs 30 mins

Servings: 8

prep: 1 hr

total: 2 hrs 30 mins

prep:

1 hr

total:

2 hrs 30 mins

Servings: 8

8

Ingredients

Ingredients

  • 1/2 ounce dried porcini mushrooms 3/4 cup warm water 2 tablespoons unsalted butter 1 ounce pancetta or prosciutto, cut into 1/4-inch pieces (1/4 cup) 1 small onion, minced (1 cup) 1 small carrot, finely chopped 1 celery stalk, finely chopped 2 large cloves garlic, minced (4 teaspoons) Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil, plus more for serving 3/4 pound coarsely ground beef, preferably 85 percent lean 1/4 pound coarsely ground pork 1/2 teaspoon dried marjoram or oregano Pinch of ground nutmeg 1 tablespoon finely chopped flat-leaf parsley 1 tablespoon finely chopped fresh basil, plus small leaves for serving (optional) 1/2 cup dry Marsala or red wine, such as Chianti 1 cup low-sodium chicken broth 1 can (28 ounces) whole peeled tomatoes, drained and chopped (2 cups) 1/4 cup heavy cream Fresh Pappardelle 1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Directions

Soak mushrooms in warm water 30 minutes; drain, reserving liquid. Chop mushrooms (you should have 1/3 cup). Melt butter in a Dutch oven or a large, heavy straight-sided skillet over medium-high heat. Add pancetta; cook, stirring, until browned and crisp, about 1 minute. Add onion, carrot, celery, and garlic. Season with 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6 minutes. Transfer to a bowl.

Add 2 tablespoons oil to Dutch oven; heat until shimmering. Add both meats, increase heat to high, and cook, stirring occasionally, until browned, 3 to 4 minutes. Return vegetables to Dutch oven with marjoram, nutmeg, parsley, and basil. Add Marsala and bring to a boil; cook, scraping up browned bits, until liquid has almost evaporated, about 1 minute. Add 1/2 cup mushroom liquid and mushrooms, broth, and tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, 1 hour. Stir in cream and cook, uncovered, stirring occasionally, until reduced and thickened, 20 to 25 minutes more.

Meanwhile, bring a large pot of salted water to a boil. Add pasta to boiling water and cook until floating and tender, about 1 minute. Reserve 1 cup pasta water, then drain. Transfer pasta to skillet with sauce. Add 1/2 cup pasta water; toss to combine and finish cooking, about 30 seconds. Remove from heat; add cheese and remaining 1/4 cup oil. Serve with more cheese, oil, pepper, and basil leaves, if desired.

Cook’s Notes Sauce can be refrigerated in an airtight container up to 3 days, or frozen up to 3 months. Reheat in a large straight-sided skillet until bubbling.

Cook’s Notes

Sauce can be refrigerated in an airtight container up to 3 days, or frozen up to 3 months. Reheat in a large straight-sided skillet until bubbling.

Reviews (3)

 Add Rating & Review     5 Ratings   5 star values:        3    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        2

Reviews (3)

Add Rating & Review     5 Ratings   5 star values:        3    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        2

Add Rating & Review

5 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2

5 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2

5 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2

  • 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2

    Martha Stewart Member     Rating: 5.0 stars       01/26/2020   This is an amazing recipe! I’ve added it to my repertoire and it’s now a go to.  

Martha Stewart Member     Rating: 5 stars       03/23/2019   Amazing. Go heavy in the wine and take your time. Now my go to red meat sauce. Has delighted at every dinner party I’ve served it at and everyone asks me to send them the recipe. TY Martha  

Martha Stewart Member     Rating: 5 stars       02/25/2019   It did take quite a long time to make, but I thought the flavor was amazing! I pretty much followed the directions exactly, but added a little extra cream at the end. I will definitely make this again. A perfect Sunday dinner.  

Martha Stewart Member     Rating: 1 stars       02/07/2019   For the amount of time it took, I would have expected it to have a lot of flavor. It was so so so very bland. I even added extra pancetta, garlic, marjoram and used the sauce from the drained tomatoes to try to save it and it was a total bust. Would not recommend.

    Martha Stewart Member

    Rating: 5.0 stars 01/26/2020

This is an amazing recipe! I’ve added it to my repertoire and it’s now a go to.

Rating: 5.0 stars

Rating: 5 stars 03/23/2019

Amazing. Go heavy in the wine and take your time. Now my go to red meat sauce. Has delighted at every dinner party I’ve served it at and everyone asks me to send them the recipe. TY Martha

Rating: 5 stars

Rating: 5 stars 02/25/2019

It did take quite a long time to make, but I thought the flavor was amazing! I pretty much followed the directions exactly, but added a little extra cream at the end. I will definitely make this again. A perfect Sunday dinner.

Rating: 1 stars 02/07/2019

For the amount of time it took, I would have expected it to have a lot of flavor. It was so so so very bland. I even added extra pancetta, garlic, marjoram and used the sauce from the drained tomatoes to try to save it and it was a total bust. Would not recommend.

Rating: 1 stars

All Reviews for Grandma’s Bolognese

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Grandma’s Bolognese

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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